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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What should one do to a fish before drying it?
(a) Cook it.
(b) Salt it.
(c) Par boil it.
(d) Coat it in butter.

2. What kind of container does canned meat have to be canned in?
(a) A ventilated container.
(b) A dry container.
(c) A perspiring container.
(d) An airtight container.

3. What color is the egg once it has matured?
(a) White.
(b) Grey.
(c) Brown.
(d) Yellow.

4. What type of vitamin is an egg yolk?
(a) Vitamin C.
(b) Vitamin B.
(c) Vitamin E.
(d) Vitamin A.

5. Which of the following products is a fruit?
(a) A squash.
(b) A carrot.
(c) A beetroot.
(d) A yam.

6. What do scientists believe fish oil is high in?
(a) Protein.
(b) Omega fatty acids.
(c) Salt.
(d) Vitamin B.

7. What do people add squash blossoms to?
(a) Soup.
(b) Gravy.
(c) Pie.
(d) Stew.

8. What helps produce leaner meat in some countries?
(a) Bone marrow.
(b) Dried animal blood.
(c) Lactic acid.
(d) Animal hormones.

9. What continent did sour cream and buttermilk originate from?
(a) Europe.
(b) North America.
(c) Asia.
(d) South America.

10. What is egg made from?
(a) Sugar and salt.
(b) A foetus.
(c) A living germ cell.
(d) Bacteria.

11. What dangerous bacteria can the antibiotics create?
(a) BSE.
(b) Goading.
(c) Salmonella.
(d) Corina.

12. What kind of bacteria is used in cheeses such as Limburger?
(a) Clear bacteria.
(b) Lactic acid bacteria.
(c) Smear bacteria.
(d) Propionibacteria.

13. What is the most frequently used of the unfermented dairy products?
(a) Butter.
(b) Cheese.
(c) Cream.
(d) Milk.

14. What is an egg's shell formed from?
(a) Minerals and lactic acid.
(b) Bone marrow and ligaments.
(c) Whitish membrane and protein cells.
(d) Calcuim carbonate and protein.

15. Which of the following was an early method of preserving meat?
(a) Drying.
(b) Freezing.
(c) Taping.
(d) Canning.

Short Answer Questions

1. What family is spinach a member of?

2. Which of the following is a mold used in cheeses?

3. What does the author say is the quickest way to cook meat?

4. What is key to cooking good custards?

5. What dairy product contains several nutrients?

(see the answer keys)

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